I know there are thousands of banana bread recipes out in the world wide web and books, but be honest they are not necessarily worth making twice, or they have ingredients that are not actually the best for you.
Since the beginning of the year I have been making more Whole Food Plant Based foods (WFPB). It started as an experiment to see how I would feel. How I felt totally surprised me.
I thought I would feel a little tired and sluggish, yet I felt incredibly energetic. My digestive issues dissipated. It has been about 4 weeks and I cannot believe the difference in my overall everyday living.
This is why you might have noticed a difference in the recipes on my blog. I have been doing a lot more testing on recipes. It has been a learning curve because traditional ingredients or methods do not necessarily work well for WFPB eating. Because my kitchen is one of my happy places I have relished this new adventure.
This Banana Bread fits all the checkmarks for WFPB and tastes amazing too. Make sure to follow my blog so you do not miss out on any new healthful recipes. Now, to that bread.
- 2 c GF All-purpose Flour Blend
- 3/4 c organic sugar
- 1 tsp xanthan gum
- 3/4 tsp baking soda
- 1/2 tsp Himalayan salt
- 1/2 tsp cinnamon, ground
- 1/4 tsp nutmeg, freshly grated
- 1/8 tsp ginger, ground
Preheat oven to 350 degrees. Grease 4 1/2 x 8 inch loaf pan.
In a large bowl whisk together all the dry ingredients.
- 1/2 c walnuts, chopped
Stir in walnuts into dry ingredients. Set aside dry ingredients mixture.
- 3 large bananas, ripe but firm, peeled
- 6 tbsp applesauce, unsweetened
- 1/3 c almond milk yogurt ( I like Kite Hill)
- 1 tbsp lemon juice
- 2 tsp vanilla extract
Add bananas to a stand mixer. Beat bananas until broken up and they are half chunky and half creamy. This only takes about 60 seconds.
Add remaining wet ingredients and mix for about 30-60 seconds. You should still have some banana chunks.
Add dry ingredients to wet mixture and mix for about 30 seconds. Finish mixing by hand.
Spoon batter into prepared 4 1/2 x 8 loaf pan.
Bake for 60 minutes. Turn loaf halfway through baking time.